I posted the following question last week:
<i>We are having about 30 people over for a party next weekend. I plan to have pulled pork and grilled tuna (for the non-meat eaters)on the menu. My question is this: If I want to serve up the pork at around 5 pm (I plan to do about 15-16 lbs, bone in)what time should I get started? I'm thinking to start it at 2 or 3 in the morning and then FTC if it hits 185 F before serving time. Temp would be 200-210.Any advice?
T2.</i>
Nsxbill and Smokehouse Rob advised me to start much earlier (3pm previous day). I started at 6 pm previous day(couldn't get home any earlier) with over 20 lbs of butt and it proved to be just enough time. After 4 hours of smoke, then cooking for a further 20 hours, followed by 1/2 hour FTC, I served 34 happy guests delicious pulled pork. <b>Had I followed my rookie inclination to start it at 4 am on the day of my party, I would have been red facedly ordering pizza for my guests!</b> We were having this party as a celebration of life, as my partner has had serious health problems. It was very important to me that it was a success. So I wanted to repost this topic and give a big thank you to NSXbill and Smokehouse Rob for their excellent advice. Once again this forum has proved it's worth!
Tom
3 p.m. the day before. Allow plenty of time. You can FTC for 6 hrs prior to serving. If you are pulling would go to 190°F. JMO. I cook very slow - I do 205°F. Only apply smoke for 4 hours. Change out the water every 4 hrs. I put Bacon on top and additionally top rack. Don't forget to score the top to allow marinade to penetrate well. You might see a stall aroud 165°F. Collengen breaking down then. Don't rush it. 30 people..must not be big eaters?
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">30 people..must not be big eaters?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> There is at least as many non-meat eaters as there is us normal folks.[8D] So I'm probably only q'ing for 15. The grilled tuna loins will keep 'em happy tho.
Tom
i agree with bill, wouldnt want 30 people holding knives and forks waiting for there food to be done , start at 3pm the day before i bet it will be done arond 10 am , then put hot water in your ice chest to pre heat it before droping the butt in there, will hold the heat longer,
Thanks guys--I see it's easier on your rep as a host to overestimate the time needed than to starve 'em. I'll let you know how it goes.
T2
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Nsxbill and Smokehouse Rob advised me to start much earlier (3pm previous day). I started at 6 pm previous day(couldn't get home any earlier) with over 20 lbs of butt and it proved to be just enough time. After 4 hours of smoke, then cooking for a further 20 hours, followed by 1/2 hour FTC, I served 34 happy guests delicious pulled pork. Had I followed my rookie inclination to start it at 4 am on the day of my party, I would have been red facedly ordering pizza for my guests! We were having this party as a celebration of life, as my partner has had serious health problems. It was very important to me that it was a success. So I wanted to repost this topic and give a big thank you to NSXbill and Smokehouse Rob for their excellent advice. Once again this forum has proved it's worth!
Tom<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
All I can say is I'm proud for you. I'm also very glad that nsxbill and Smokehouse Rob are contributors to this forum. When I read your original request I had no idea how to direct you. Sure glad they were here for you.
My Best Wishes To You,
Raye
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Glad to help...believe me on this! Allowing enough time to FTC for 2-3 hours really helps the collagen break down, the flavors to infuse, and it would have even been an improvement on your success.
Last pork I did, gave some to a lady friend at work with a little sauce and a soft roll. She was bouncing back and forth on both feet saying it was the best she had ever tasted. She told me you could make a fortune selling these sandwiches. Who knows, might even be better than bringing flowers to close the deal! [}:)] [8D]
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nsxbill</i>
<br />Glad to help...believe me on this! Allowing enough time to FTC for 2-3 hours really helps the collagen break down, the flavors to infuse, and it would have even been an improvement on your success.
Last pork I did, gave some to a lady friend at work with a little sauce and a soft roll. She was bouncing back and forth on both feet saying it was the best she had ever tasted. She told me you could make a fortune selling these sandwiches. Who knows, might even be better than bringing flowers to close the deal! [}:)] [8D]
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Hey Bill,
I wonder if you could bring some real happiness to some really sick folks at the hospital you work at with that pulled pork sammich. Maybe a taste of real Q might be just the thing some patients need to regain their appetite!
John
Newton MA
Well, unfortunately, my hospital days are over! I work in a northern California call center triaging calls, giving medical advice based on symptoms presented, and taking care of people when I can with phone advice or appt recommendations. I work in a place where there are about 200 RN's also doing this, we have 3 Emergency Room docs on call to help us make the tough decisions.
Working with a bunch of women at a 20:1 ratio is tough, but someone has to do it! The lady I shared my sandwich with sure would be great on 1:1 ratio![:D] Ah, how the mind wanders!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Ater 4 hours of smoke, then cooking for a further 20 hours, followed by 1/2 hour FTC, I served 34 happy guests delicious pulled pork. <b>Had I followed my rookie inclination to start it at 4 am on the day of my party, I would have been red facedly ordering pizza for my guests!</b> We were having this party as a celebration of life, as my partner has had serious health problems. It was very important to me that it was a success. So I wanted to repost this topic and give a big thank you to NSXbill and Smokehouse Rob for their excellent advice. Once again this forum has proved it's worth!
Tom
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Tom, glad your party was a success. Best thoughts to you and yours.
(http://i6.photobucket.com/albums/y223/mw_s/barbecue_man.gif)<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
Tom good to here the party was a sucess.This forum really makes us all look like real pros when we can get the advice we need in a short amount of time.
Mike
Catch it,Kill it,Smoke it